Description
Roasted acorn squash slices topped with maple glazed squash seeds, pomegranate seeds, and cinnamon tahini sauce. Perfect fall or Thanksgiving side dish.
Ingredients
Scale
- acorn squash
- 2 acorn squash, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons cinnamon
- salt
- Squash seeds
- Reserved squash seeds (see instructions below)
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
- 1/4 teaspoon cinnamon
- pinch of salt
- Cinnamon tahini sauce
- 2 tablespoons tahini paste (sesame butter)
- 1 tablespoon pure maple syrup
- 2 tablespoons filtered water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt to taste
- For Topping
- Pomegranate seeds
Instructions
- Prepare Heat oven to 400 degrees Fahrenheit. Using a sharp chef’s knife cut off the bottom and top each of the acorn squashes. Slice each acorn squash in half length wise by standing it up on it’s flat end. Use a spoon to scoop out the seeds and the innards of the squash – be sure to reserve the seeds. Slice the squash into 1 inch half moons.
- Prepare the seeds: Using your fingers separate the seeds from the large pieces of squash meat – it’s okay if some small pieces remain on the seeds. Do not rinse.
- Roast the squash: Transfer the sliced squash to a large rimmed baking sheet. Toss with the oil, maple syrup, cinnamon, and salt. Arrange the squash so that they are flat on the pan – they can be touching but not on top of each other otherwise they will steam. Roast the squash for 20 minutes, flip and then roast for another 5 minutes or until the squash is fork tender.
- Toast the seeds: while the squash is cooking toast the seeds. Heat a nonstick skillet over medium heat, add the seeds and saute until they start to dry up – about 3 minutes. Reduce the heat to low and add the coconut oil. Toast until the seeds begin to brown, stirring occasionally – about 5 minutes. Add the maple syrup, cinnamon, and salt – stir constantly until he maple syrup is mostly evaporated. Immediately transfer them to a plate and break them up with your spatula, allow them to cool completely.
- Make the cinnamon tahini sauce: Add all of the ingredients to a small mixing bowl, whisk until smooth. Taste and adjust for sweetness. Add a touch more water to thin it out or more tahini paste to thicken it up. It should be thick but you should be able to drizzle it easily.
- Finish: Transfer the warm squash to a serving platter or plate. Top with a good sprinkle of the squash seeds and pomegranate and drizzle with the cinnamon tahini sauce. Serve immediately.
- Leftovers: Although this dish is best eaten when fresh the leftover squash does reheat rather nicely. Store the seeds in an air tight container at room temp, same with the sauce. Store the pomegranate seeds in a separate container in the fridge.
Notes
Squash: You can swap the acorn squash with delicata squash for a sweeter dish – I would use about 4 of them. Watch the cooking time because the delicata squash might cook faster.
You may have extra sauce leftover. It’s good on any squash or sweet potatoes.
Tips for prepping ahead
-Make the cinnamon tahini sauce up to 1 week in advance – store at room temperature
-cut open the pomegranate and separate the seeds up to 4 days in advance – store in the fridge
